Assemble the tamales by opening the corn husk and spreading the dough across the husk. Add sweet potato and cranberry mixture to the middle of the husk, add some queso fresco, roll the husk and close tamales by tying husk string to each end. Steam the tamales using a steamer or a tamalera pot. Cook for 20 minutes.Take them out of the steamer and let them rest for 5 minutes. Mix cranberry preserve, water and salt to make a sauce. Serve by placing some mashed sweet potatoes first, remove the husk, cut tamales diagonally on top of the potatoes, cranberry sauce, queso and red pepper flakes on top.